Spicy Vegan Beef Panang Curry for the Slow Cooker

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I made this in a little slow cooker.  It doesn’t have any settings so I am just gonna call its default setting “high.”  I made it out of with whatever I had around & you can do the same thing.   Mix & match veggies or use chicken or no meat (vegan or otherwise).  Your call.  This came out genuinely spicy because I left the seeds in the jalapeno.  If heat bugs you, you can seed the jalapeno or skip it altogether.  The only exotic ingredient was my inclusion of these dried kaffir lime leaves.  Fresh ones would be immensely better but they are not carried consistantly by the Asian markets in which I shop.  I got these guys a Lassen’s.   They were very mild – almost to the point of being useless – so – I would not invest in them again.  If you cannot find fresh kaffir lime leaves – lime zest will suffice.

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I served this delicious curry over that beautiful Coconut & Ginger Rice Pilaf with Pomegranate Seeds.  The coconut & ginger flavors of the rice we overwhelmed by the heavier curry flavors but the pomegranate seeds added a nice texture & flavor.   They make a beautiful pairing visually & taste very good together.

This could be made stove top by just simmering it all until the veggies are soft.

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Spicy Vegan Beef Panang Curry for the Slow Cooker

Serves 4 with rice

INGREDIENTS

9 oz (or 2-3 cups) vegan beef (I used Beyond Meat Beefy Crumble)

4 oz mushrooms – sliced

1/2 red bell pepper – chopped

1 jalapeno – seeded (or not – if you love spice) and diced

1/2 onion – diced

1 (14 oz) can coconut milk (I used lite)

4 oz Panang curry paste (or red curry paste)

5 fresh (or dried) kaffir lime leaves – sliced (or the zest of 1 lime)

Handful of Thai (or regular) basil or cilantro – chopped

1/2 cup peas

GARNISH: Thai (or regular) basil or cilantro, lime wedges, chopped peanuts, cooked rice

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DIRECTIONS

Put everything except the peas & the garnish into a slow cooker & cook on high for 2-3 hours or until the veggies are tender.  Stir in the peas & let them heat through.

Serve with rice & garnish of choice.

OR – this could be made stove top by just simmering it all until the veggies are soft.

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